Vegan Savoyard Rolls

Name: Vegan Savoyard Rolls
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Cuisine: German
Ingredients: 1 kg red cabbage (1 small head); 2 onions; 2 tbsp Rapeseed oil; 3 tbsp apple cider vinegar; 1 pinch cloves powder; 1 cinnamon stick; 2 carrots; 150 g red lentils; 200 ml vegetable broth; 100 ml Orange Juice; Salt; Pepper; 225 g savoy cabbage (8 leaves); 4 stale whole‑grain rolls; 250 ml oat milk; 3 sprigs parsley; 3 tbsp starch; 1 pinch nutmeg; 6 dried plums; 150 g plum jam; 1 pinch cinnamon

Prep: 45min

| Servings: 4 | Cook: 1h

Vegan Savoyard rolls with red cabbage and oat bread dumplings from Spoonsparrow is a festive dish that appeals not only to vegans.

Ingredients

1 kg red cabbage (1 small head)
2 onions
2 tbsp Rapeseed oil
3 tbsp apple cider vinegar
1 pinch cloves powder
1 cinnamon stick
2 carrots
150 g red lentils
200 ml vegetable broth
100 ml Orange Juice
Salt
Pepper
225 g savoy cabbage (8 leaves)
4 stale whole‑grain rolls
250 ml oat milk
3 sprigs parsley
3 tbsp starch
1 pinch nutmeg
6 dried plums
150 g plum jam
1 pinch cinnamon

Instructions

1.
Clean and shred the red cabbage. Peel, dice finely one onion and sauté in 1 tbsp oil for 1–2 minutes. Add the cabbage, deglaze with 120 ml water and apple cider vinegar, then add cloves powder and cinnamon stick. Cover and simmer on low heat for about 1½ hours, stirring occasionally.
2.
Peel and dice the remaining onion and carrots. Heat the rest of the oil in a pot and sauté both for 3–4 minutes over medium heat. Rinse the lentils and add them. Deglaze with vegetable broth and orange juice, bring to a boil, then simmer on low heat for 10 minutes until the liquid has reduced; season with salt and pepper. Wash the savoy leaves and blanch in boiling salted water for a few minutes.
3.
Cube the rolls. Warm the oat milk and pour it over the cubes. Wash, dry and chop the parsley. Add together with starch, salt, pepper and nutmeg, mix well, and let the dough rest for 5–10 minutes; add more liquid or starch if needed.
4.
Fill each savoy leaf with lentils, roll tightly, and place in a small baking dish. Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 20 minutes until browned.
5.
Meanwhile bring salted water to boil in a large pot. Shape the dough into eight vegan bread dumplings and drop them into the water. Simmer on low heat for about 10 minutes until cooked through.
6.
While the dumplings cook, cut the dried plums into small pieces and mix with plum jam; add to the red cabbage. Remove the cinnamon stick and season the cabbage with salt, pepper and cinnamon.
7.
Plate the bread dumplings, red cabbage and vegan savoy rolls together and serve immediately.